On the fourth Thursday of November, families all over the United States gather together to eat delicious food, laugh with and love each other, and express gratitude for their blessings. This year, I'm hosting Thanksgiving dinner at my house, and this is one of my tried and true side dish recipes.

Cranberry Sauce With Mandarin Oranges Slices and Walnuts

2 12-ounce bags of fresh
cranberries

1 1/2 cups sugar

1 teaspoon ground cinnamon

1/2 cup orange juice (or
water)

2 15-ounce cans mandarin
orange slices, drained

3/4 cup walnut pieces,
lightly toasted.

1. Toast walnuts in a 350° F
oven for 6-10 minutes until fragrant and just turning golden. Do not burn the
walnuts. The smaller the walnut pieces, the shorter the oven time. Set aside.

2. Add cranberries, sugar,
cinnamon, and juice to a medium saucepan and bring to a boil. Turn down the
heat and simmer, stirring occasionally, for about 20 minutes. The berries will
pop and break down during the cooking. Remove from heat and set aside to cool
for about 30 minutes.

3. Gently stir in the walnuts
and mandarin orange slices, being careful not to break down the orange slices.
Chill thoroughly before serving.